Ingredients:
2 tbsp (30ml) cocoa powder
1 cup (250ml) brown sugar
1 tbsp (15ml) butter
pinch salt
1 cup (250ml) cream
Method:
Boil all ingredients together for a few minutes.Serve immediately over pancakes or crepes,ice cream,or fresh or stewed fruit.
Make 2 cups (500ml)
Tuesday, July 22, 2008
Introduction
Chocolate is one of life's great pleasures.Its rich consistency and distinctive flavor appeal to almost everyone's sweet tooth.It is also a prime source of instant energy as it is full of carbohydrates and contains traces of the stimulants caffeine and theobromine.
This chocolate corner will teach you how to make your own hand-made chocolates with pictures,step-by-step recipes and easy-to-follow methods.There simple recipes for beginners or you can make sophisticated chocolates to round off a special occassion with real style.And there are chocolate cookies ,cakes,layer cakes, and every kind of exotic dessert.
Chocolate was first brought to the western world 400 years ago,when Spanish explorers came across it in South America.At first it was used only as a drink ,but in 19th century the familiar chocolate bar was invented in Switzerland and quickoly became the world's most popular confection.
The tree that yields chocolate is aptly named Theobroma,which means 'food of the goods'.The tree has been cultivated for so many centuries that there are probably no wild trees left.It is from the pale purple-pink beans within the pulp of the hanging fruit that chocolate is made.The beans are fermented,dried,roasted and processed into a paste called chocolate liquor.Chocolate liquor is richly coloured and bitter,and is not generally available as it is difficult to cook with.
Cocoa powder is made by pressing the cocoa butter (vegetable fat) out of the pure chocolate liquor and then pulverizing the remains.Extra cocoa butter has to be added to chocolate liquor to turn it into block chocolate or compound chocolate.Cocoa has less fat and sugar than block chocolate,but also less of the true chocolate flavor.
The less sweet ,good quality dark or plain chocolate blocks are satisfactory for cooking,or you can use a good quality baking chocolate.Chocolate with a fairly high cocoa butter content has more fluidity and won't ball around the spoon when melting.Thick,chunky chocolate may not melt quite as easily as thinner blocks,but some cooking chocolate is labbelled easy-to-melt.If chocolate is not melting easily,add a little copha fat (2 to 3 percent of weight of chocolate) shortening ,or vegetable oil.
For handmade chocolate ,look for compound chocolate or couverture chocolate.
This chocolate corner will teach you how to make your own hand-made chocolates with pictures,step-by-step recipes and easy-to-follow methods.There simple recipes for beginners or you can make sophisticated chocolates to round off a special occassion with real style.And there are chocolate cookies ,cakes,layer cakes, and every kind of exotic dessert.
Chocolate was first brought to the western world 400 years ago,when Spanish explorers came across it in South America.At first it was used only as a drink ,but in 19th century the familiar chocolate bar was invented in Switzerland and quickoly became the world's most popular confection.
The tree that yields chocolate is aptly named Theobroma,which means 'food of the goods'.The tree has been cultivated for so many centuries that there are probably no wild trees left.It is from the pale purple-pink beans within the pulp of the hanging fruit that chocolate is made.The beans are fermented,dried,roasted and processed into a paste called chocolate liquor.Chocolate liquor is richly coloured and bitter,and is not generally available as it is difficult to cook with.
Cocoa powder is made by pressing the cocoa butter (vegetable fat) out of the pure chocolate liquor and then pulverizing the remains.Extra cocoa butter has to be added to chocolate liquor to turn it into block chocolate or compound chocolate.Cocoa has less fat and sugar than block chocolate,but also less of the true chocolate flavor.
The less sweet ,good quality dark or plain chocolate blocks are satisfactory for cooking,or you can use a good quality baking chocolate.Chocolate with a fairly high cocoa butter content has more fluidity and won't ball around the spoon when melting.Thick,chunky chocolate may not melt quite as easily as thinner blocks,but some cooking chocolate is labbelled easy-to-melt.If chocolate is not melting easily,add a little copha fat (2 to 3 percent of weight of chocolate) shortening ,or vegetable oil.
For handmade chocolate ,look for compound chocolate or couverture chocolate.
Prawn and Spinach Biryani
Serves 4
Preparation time 15 min
Cooking time 25 min
400g can chopped tomatoes
2 tbsp vegetable oil
1 large onion,thinly sliced
1 red chili,deseeded and thinly sliced
15g fresh ginger,peeled and finely chopped
1 tbsp ground cummin
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp ground nutmeg
1 cup(200g) basmati rice,rinsed
pinch of sugar
300g baby spinach leaves,roughly torn
250g peeled raw prawns
Method:
1.Drain the tomatoes in a sieve over a heatproof jug,then set aside.Bring a kettle of water to the boil.
2.Heat the oil in a large casserole dish over medium heat.Add the onion ,chili and ginger and stir for 3 minutes.Stir in the cumin,coriander,turmeric and nutmeg, and contunie stirring until the onion is softened.
3.Add the rice and drained tomatoes to the casserole dish and stir the mix with the spices.Add enough boiling water to the reserved tomato juice to make up to 2 cups(500ml).Stir this into the rice with sugar and pinch of salt,then bring to the boil.
4.Reduce the heat,cover tightly and leave the rice to cook for 10-12 minutes until all the liquid has been absorbed,the rice grains are tender and tiny holes appear on the surface.
5.Stir in the spinach ,as much as you can at a time,adding more as each addition wilts.When all the spinach has been added ,lay the prawns on top,recover the casserole dish and turn down the heat to very low.Cook for 2 minutes,then turn off the heat and leave to stand for 1 minute,without lifting the lid,by which time the spinach will have wilted further and the prawns have cooked throughly.Gently fork together to combine the rice,spinach and prawns.Serve immediately
Preparation time 15 min
Cooking time 25 min
400g can chopped tomatoes
2 tbsp vegetable oil
1 large onion,thinly sliced
1 red chili,deseeded and thinly sliced
15g fresh ginger,peeled and finely chopped
1 tbsp ground cummin
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp ground nutmeg
1 cup(200g) basmati rice,rinsed
pinch of sugar
300g baby spinach leaves,roughly torn
250g peeled raw prawns
Method:
1.Drain the tomatoes in a sieve over a heatproof jug,then set aside.Bring a kettle of water to the boil.
2.Heat the oil in a large casserole dish over medium heat.Add the onion ,chili and ginger and stir for 3 minutes.Stir in the cumin,coriander,turmeric and nutmeg, and contunie stirring until the onion is softened.
3.Add the rice and drained tomatoes to the casserole dish and stir the mix with the spices.Add enough boiling water to the reserved tomato juice to make up to 2 cups(500ml).Stir this into the rice with sugar and pinch of salt,then bring to the boil.
4.Reduce the heat,cover tightly and leave the rice to cook for 10-12 minutes until all the liquid has been absorbed,the rice grains are tender and tiny holes appear on the surface.
5.Stir in the spinach ,as much as you can at a time,adding more as each addition wilts.When all the spinach has been added ,lay the prawns on top,recover the casserole dish and turn down the heat to very low.Cook for 2 minutes,then turn off the heat and leave to stand for 1 minute,without lifting the lid,by which time the spinach will have wilted further and the prawns have cooked throughly.Gently fork together to combine the rice,spinach and prawns.Serve immediately
Friday, July 18, 2008
Custard and Fruit Tartlets
Ingredients for Short Crust Pastry
125g butter
60g castor sugar
1 egg
250g plain flour
Ingredients for Custard Filling
2 egg yolks
30g sugar
1tbsp.custard flour
1tbsp.cornflour
1 cup milk
A few drops of vanilla essence
For topping-strawberries,dark cherries,kiwi fruit,peaches and green grapes(as desired)
Method(Pastry):
1.Cream butter with castor sugar until light.
2.Add in eggs and flour to form dough.
3.Roll out dough,cut and line tartlet moulds.
4.Prick the pastry with a fork before baking it in a preheated oven at 425F/220 degree celcius until golden brown.
5.Place 2 tbsp.of custard onto each tartlet before topping with desired fruits.
To make custard
1.In a saucepan,combine egg yolks with 1 tbsp.milk,then add sugar ,custard flour,cornflour and remainig milk.
2.Cook until it begins to boil,and stir for a minute.
3.Remove from heat and cool.Add vanilla.
125g butter
60g castor sugar
1 egg
250g plain flour
Ingredients for Custard Filling
2 egg yolks
30g sugar
1tbsp.custard flour
1tbsp.cornflour
1 cup milk
A few drops of vanilla essence
For topping-strawberries,dark cherries,kiwi fruit,peaches and green grapes(as desired)
Method(Pastry):
1.Cream butter with castor sugar until light.
2.Add in eggs and flour to form dough.
3.Roll out dough,cut and line tartlet moulds.
4.Prick the pastry with a fork before baking it in a preheated oven at 425F/220 degree celcius until golden brown.
5.Place 2 tbsp.of custard onto each tartlet before topping with desired fruits.
To make custard
1.In a saucepan,combine egg yolks with 1 tbsp.milk,then add sugar ,custard flour,cornflour and remainig milk.
2.Cook until it begins to boil,and stir for a minute.
3.Remove from heat and cool.Add vanilla.
Wednesday, July 16, 2008
Blueberry Scones
Prep:25 mins
Cook:15 mins
Makes:6-8 pieces
Ingredients:
200g flour
1 tbsp baking powder
45g ground oats
1/4 cup fine white sugar
1/4 cup cold butter,cut into cubes
3/4 cup buttermilk
1 cup blueberries(available at supermarket,use canned if unavailable)
2 tbsps cream
2 tbsps brown sugar
Jam,cream and butter to serve
Method:
1.Combine flour,baking powder,oats and sugar in a bowl.Add butter.Rub the mixture with your firgertips till it resembles breadcrumbs.
2.Preheat oven at 180 degree celcius.Meanwhile,pour buttermilk into the mixture then add blueberries.Stir till it turns into a sticky dough.
3.Place a dough on a floured wooden board.Knead it till everything holds together.Pat the dough to 1 cm in height.Use a 5 cm round cutter to cut out the scones.
4.Place scones on a baking pan with baking paper.Brush scones with cream.Sprinkle brown sugar over.Bake for 15mins.Serve with jam,cream and butter
Cook:15 mins
Makes:6-8 pieces
Ingredients:
200g flour
1 tbsp baking powder
45g ground oats
1/4 cup fine white sugar
1/4 cup cold butter,cut into cubes
3/4 cup buttermilk
1 cup blueberries(available at supermarket,use canned if unavailable)
2 tbsps cream
2 tbsps brown sugar
Jam,cream and butter to serve
Method:
1.Combine flour,baking powder,oats and sugar in a bowl.Add butter.Rub the mixture with your firgertips till it resembles breadcrumbs.
2.Preheat oven at 180 degree celcius.Meanwhile,pour buttermilk into the mixture then add blueberries.Stir till it turns into a sticky dough.
3.Place a dough on a floured wooden board.Knead it till everything holds together.Pat the dough to 1 cm in height.Use a 5 cm round cutter to cut out the scones.
4.Place scones on a baking pan with baking paper.Brush scones with cream.Sprinkle brown sugar over.Bake for 15mins.Serve with jam,cream and butter
Thai Chicken Satay
(Serves 4)
Ingredients:
125g natural yoghurt
1/2 cup chopped coriander
2 tbsps finely chopped fresh ginger
1 stalk lemongrass,white part sliced finely
2 small red chillies,chopped finely
2 tsps fish sauce(available at supermarket)
1 tsp ground cumin
12 chicken tenderloins,trimmed and flattened
Lime wedges to serve
Method:
1.Combine yoghurt,coriander,ginger,lemongrass,chili,fish sauce and cumin in a bowl.
2.Add chicken to the mixture and toss well to coat.Allow to marinate for 15min in the fridge.
3.Manwhile soak satay sticks in water.Thread chicken onto satay sticks.
4.Heat a char grill or frying pan over medium fire.Drizzle 1 tsp oil over.Cook chicken for 4 to 5 mins each side or until cooked through.Serve with lime wedges
Ingredients:
125g natural yoghurt
1/2 cup chopped coriander
2 tbsps finely chopped fresh ginger
1 stalk lemongrass,white part sliced finely
2 small red chillies,chopped finely
2 tsps fish sauce(available at supermarket)
1 tsp ground cumin
12 chicken tenderloins,trimmed and flattened
Lime wedges to serve
Method:
1.Combine yoghurt,coriander,ginger,lemongrass,chili,fish sauce and cumin in a bowl.
2.Add chicken to the mixture and toss well to coat.Allow to marinate for 15min in the fridge.
3.Manwhile soak satay sticks in water.Thread chicken onto satay sticks.
4.Heat a char grill or frying pan over medium fire.Drizzle 1 tsp oil over.Cook chicken for 4 to 5 mins each side or until cooked through.Serve with lime wedges
Mocha Cupcakes
12 cupcakes
Ingredients:
2 eggs
3/4 cup brown sugar
1 tbsp powdered instant coffee
1 tsp vanilla essence
1 1/4 cups self -raising flour
1/4 cup cocoa powder
1 cup vanilla yoghurt
cocoa powder for dusting
Method:
1.Preheat oven at 180 degree celcius.Line a 12-hole muffin pan with paper patty cases.
2.Using an electric mixer,beat eggs and sugar together for 3 to 4 mins or until fluffy.Add coffee and vanilla.Beat until well combined.
3.Sift flour and cocoa together .Fold lightly through egg mixture alternating with yoghurt until just combined.Do not over mix.
4.Spoon mixture into patty cases until almost full.Bake for 12 to 15 mins or until a skewer inserted into the centre comes out clean.
5.Cool in pan for 5 mins ,then transfer to a wire rack to cool completely .Dust with cocoa.
Ingredients:
2 eggs
3/4 cup brown sugar
1 tbsp powdered instant coffee
1 tsp vanilla essence
1 1/4 cups self -raising flour
1/4 cup cocoa powder
1 cup vanilla yoghurt
cocoa powder for dusting
Method:
1.Preheat oven at 180 degree celcius.Line a 12-hole muffin pan with paper patty cases.
2.Using an electric mixer,beat eggs and sugar together for 3 to 4 mins or until fluffy.Add coffee and vanilla.Beat until well combined.
3.Sift flour and cocoa together .Fold lightly through egg mixture alternating with yoghurt until just combined.Do not over mix.
4.Spoon mixture into patty cases until almost full.Bake for 12 to 15 mins or until a skewer inserted into the centre comes out clean.
5.Cool in pan for 5 mins ,then transfer to a wire rack to cool completely .Dust with cocoa.
Grilled Salmon With Yoghurt & Dill Sauce
(Serves 4)
Ingredients:
1 tbsp olive oil
Sprinkling of salt
1 tsp chili flakes
4 salmon fillets,about 120g each
Green salad to serve
Yoghurt & Dill Sauce
3/4 cup natural yoghurt
1/4 cup chopped fresh dill(available at supermarkets)
1 tbsp lemon juice
1 clove garlic,crushed
Method:
1.Heat oil in a large frying pan over high fire.Meanwhile, sprinkle salt and chili flakes over salmon fillets.
2.Slide salmon fillets into pan.Cook for 3 to 4 mins each side or until cooked to taste.
3.Meanwhile,combine all sauce ingredients in a small bowl.Season with more salt if necessary.
4.Serve salmon drizzled with sauce and salad on the side.
Ingredients:
1 tbsp olive oil
Sprinkling of salt
1 tsp chili flakes
4 salmon fillets,about 120g each
Green salad to serve
Yoghurt & Dill Sauce
3/4 cup natural yoghurt
1/4 cup chopped fresh dill(available at supermarkets)
1 tbsp lemon juice
1 clove garlic,crushed
Method:
1.Heat oil in a large frying pan over high fire.Meanwhile, sprinkle salt and chili flakes over salmon fillets.
2.Slide salmon fillets into pan.Cook for 3 to 4 mins each side or until cooked to taste.
3.Meanwhile,combine all sauce ingredients in a small bowl.Season with more salt if necessary.
4.Serve salmon drizzled with sauce and salad on the side.
Vanilla Pancakes With Berries
Make 16 pancakes
Ingredients:
1 cup self-raising flour
1/4 tsp baking powder
1 cup berry yoghurt(available at supermarket)
1 egg
1/2 tsp mixed spice(available at supermarket)
1 tbsp cooking oil
fresh mixed berries and maple syrup to serve(available at supermarket)
Method:
1.Sift flour and baking powder together in a large bowl.Make a well in the centre.
2.Whisk together yoghurt,egg and spice in another bowl.Pour into the centre of the flour mixture and mix until well combined.The batter should be slightly lumpy.
3.Heat a large,non-stick frying pan over medium fire.Lightly spray with oil or drizzle 1 tsp oil over.Spoon tbsps of batter in batches of 4 into the pan.
4.Cook for 1 to 2 minutes or into bubbles appear on the surface of the pancakes.Turn and cook for a further 1 to 2 minutes or until golden and cooked through.Transfer to a plate and keep warm.Repeat with oil and remaining batter.
5.Serve pancakes warm,topped with berries and drizzled with maple syrup
Ingredients:
1 cup self-raising flour
1/4 tsp baking powder
1 cup berry yoghurt(available at supermarket)
1 egg
1/2 tsp mixed spice(available at supermarket)
1 tbsp cooking oil
fresh mixed berries and maple syrup to serve(available at supermarket)
Method:
1.Sift flour and baking powder together in a large bowl.Make a well in the centre.
2.Whisk together yoghurt,egg and spice in another bowl.Pour into the centre of the flour mixture and mix until well combined.The batter should be slightly lumpy.
3.Heat a large,non-stick frying pan over medium fire.Lightly spray with oil or drizzle 1 tsp oil over.Spoon tbsps of batter in batches of 4 into the pan.
4.Cook for 1 to 2 minutes or into bubbles appear on the surface of the pancakes.Turn and cook for a further 1 to 2 minutes or until golden and cooked through.Transfer to a plate and keep warm.Repeat with oil and remaining batter.
5.Serve pancakes warm,topped with berries and drizzled with maple syrup
Tuesday, July 15, 2008
Chicken Rice
To make Ginger Sauce
200gm fresh ginger
1 tbsp chicken powder
50gm chicken stock
5gm fine salt
To make Soya Sauce
3 tbsp soya sauce
3 tbsp water
1 tbsp sesame oil
sugar
To garnish
1 cucumber,cut into half and sliced
1 spring parsley,chopped
1 sprig spring onion,chopped
Method:
To prepare chicken
1.Put chicken in boiling water for 20 minutes
2.Take chicken out and put immediately in cold water
3.Debone chicken and cut into pieces
3.Put sliced cucumber on a plate and place chicken on top.
5.Mix soya sauce,sugar and water together.Pour over chicken .Garnish with parsley and spring onion.
To prepare chicken rice
1.Pour in chicken stock and add granulated chicken powder,crushed garlic,ginger,salt,chicken fat.
2.When the stock boils,add in margarine.Cook till done.
To prepare chili sauce
1.Cut limes into half and squeeze for juice
2.Put rest of ingredients in a blender and blend till fine
3.Put in a bowl and mix with lime juice.To serve with chicen rice.
To prepare ginger sauce
1.Place all ingredients in a blender and blend well.Season to taste
200gm fresh ginger
1 tbsp chicken powder
50gm chicken stock
5gm fine salt
To make Soya Sauce
3 tbsp soya sauce
3 tbsp water
1 tbsp sesame oil
sugar
To garnish
1 cucumber,cut into half and sliced
1 spring parsley,chopped
1 sprig spring onion,chopped
Method:
To prepare chicken
1.Put chicken in boiling water for 20 minutes
2.Take chicken out and put immediately in cold water
3.Debone chicken and cut into pieces
3.Put sliced cucumber on a plate and place chicken on top.
5.Mix soya sauce,sugar and water together.Pour over chicken .Garnish with parsley and spring onion.
To prepare chicken rice
1.Pour in chicken stock and add granulated chicken powder,crushed garlic,ginger,salt,chicken fat.
2.When the stock boils,add in margarine.Cook till done.
To prepare chili sauce
1.Cut limes into half and squeeze for juice
2.Put rest of ingredients in a blender and blend till fine
3.Put in a bowl and mix with lime juice.To serve with chicen rice.
To prepare ginger sauce
1.Place all ingredients in a blender and blend well.Season to taste
Monday, July 14, 2008
King Almond Tart
Ingredients:
Prep time 30 mins
Cooking time 45 mins
500g [ 1lb 2ozs ] puff pastry
1 large egg yolk beaten with a tablespoon of water to make the glaze
For the almond cream:
75g [ 3ozs] soft unsalted butter
75g [3ozs] icing sugar
75g [3ozs] ground almonds
1lg egg
1lge egg yolk
1 tablespoon of dark rum or Cognac
Method:
1.Roll out pastry to a thickness of 1/2 inch and cut out 2 circles.8ins wide using a plate as a template.
2.In a bowl whisk together the butter and icing sugar to a cream. Gradually mix in the almonds then the eggs and rum or cognac.
3.To assemble the galette pre heat the oven to 180c or 350f gas mark 4 place one circle of pastry on a baking tray lined with baking parchment.
4.Spoon almond cream into the centre spread to within 1 1/2 ins of the edge. Brush the edge with beaten egg and place the other circle piece of pastry on top.
5.Press the edges together and brush with the egg mix carefully score the top if you wish and bake for 45 mins until golden brown.
Prep time 30 mins
Cooking time 45 mins
500g [ 1lb 2ozs ] puff pastry
1 large egg yolk beaten with a tablespoon of water to make the glaze
For the almond cream:
75g [ 3ozs] soft unsalted butter
75g [3ozs] icing sugar
75g [3ozs] ground almonds
1lg egg
1lge egg yolk
1 tablespoon of dark rum or Cognac
Method:
1.Roll out pastry to a thickness of 1/2 inch and cut out 2 circles.8ins wide using a plate as a template.
2.In a bowl whisk together the butter and icing sugar to a cream. Gradually mix in the almonds then the eggs and rum or cognac.
3.To assemble the galette pre heat the oven to 180c or 350f gas mark 4 place one circle of pastry on a baking tray lined with baking parchment.
4.Spoon almond cream into the centre spread to within 1 1/2 ins of the edge. Brush the edge with beaten egg and place the other circle piece of pastry on top.
5.Press the edges together and brush with the egg mix carefully score the top if you wish and bake for 45 mins until golden brown.
Thursday, July 10, 2008
Roast Duckling In Orange Sauce
(4 portions)
Ingredients
1 duckling(1.3kg) with giblet
1 onion
1 medium sized carrot,coarsely chopped
3 tbsp butter
1 orange(for sauce)
1 orange (for garnish) thinly sliced
1 tsp caster sugar
250ml chicken stock
250ml white wine(optional)
50ml Grand Marnier(optional)
1 tsp tomato sauce
1 tsp starch
Method:
1.Rub duckling with butter and sprinkle with salt and pepper
2.Put it in a lightly greased roasting pan and add the vegetables and the reserved trimmed giblet from the duck.
3.Roast for about 35 minutes in an oven preheated to 175 degree celcius,then turned down to 165 degree celcius when the cooking starts.
4.Baste from time to time with the fat from the pan and stir the vegetables and giblet.
5.While the bird is cooking ,prepare the sauce.
6.Finely grate the peel of the orange and mix with the caster sugar
7.Put into a small saucepan with half the white wine,Grand Marnier and the juice from the orange.Simmer for 10 minutes.Keep warm.
8.When the duckling is cooked,remove it and skim the fat off the juices in the pan.
9.Add half the stock and the tomato sauce.
10.Allow stock to reduce by heating until it starts to thicken.
11.Add the rest of the white wine and very little stock.
12.Reduce for a few more minutes.
13.Strain into the reserved orange sauce.
14.Thin the starch with a little white wine.Bring the sauce to the boil ,then pour in the diluted to thicken it,stirring vigorously all the time.
15.Carve the duck into 4 neat pieces and put into a sauce pan on top of stove.
16.Pour the sauce over and transfer to a fairly low oven at 14o degree celcius for about 10 minutes.
17.Arrange the pieces of duck on a serving dish and cover them with the very hot sauce.
18.Garnish with the orange slices
Ingredients
1 duckling(1.3kg) with giblet
1 onion
1 medium sized carrot,coarsely chopped
3 tbsp butter
1 orange(for sauce)
1 orange (for garnish) thinly sliced
1 tsp caster sugar
250ml chicken stock
250ml white wine(optional)
50ml Grand Marnier(optional)
1 tsp tomato sauce
1 tsp starch
Method:
1.Rub duckling with butter and sprinkle with salt and pepper
2.Put it in a lightly greased roasting pan and add the vegetables and the reserved trimmed giblet from the duck.
3.Roast for about 35 minutes in an oven preheated to 175 degree celcius,then turned down to 165 degree celcius when the cooking starts.
4.Baste from time to time with the fat from the pan and stir the vegetables and giblet.
5.While the bird is cooking ,prepare the sauce.
6.Finely grate the peel of the orange and mix with the caster sugar
7.Put into a small saucepan with half the white wine,Grand Marnier and the juice from the orange.Simmer for 10 minutes.Keep warm.
8.When the duckling is cooked,remove it and skim the fat off the juices in the pan.
9.Add half the stock and the tomato sauce.
10.Allow stock to reduce by heating until it starts to thicken.
11.Add the rest of the white wine and very little stock.
12.Reduce for a few more minutes.
13.Strain into the reserved orange sauce.
14.Thin the starch with a little white wine.Bring the sauce to the boil ,then pour in the diluted to thicken it,stirring vigorously all the time.
15.Carve the duck into 4 neat pieces and put into a sauce pan on top of stove.
16.Pour the sauce over and transfer to a fairly low oven at 14o degree celcius for about 10 minutes.
17.Arrange the pieces of duck on a serving dish and cover them with the very hot sauce.
18.Garnish with the orange slices
Tuesday, July 8, 2008
Minced Prawns On Sugar Cane(Vietnamese Speciality)
(15 sticks)
Ingredients:
1 kg big prawns
50gm chicken meat
flour(little)
1 egg white
1 coconut(water only)
3 cloves garlic
1 sprig spring onion
salt,pepper,sugar,fish sauce,garlic salt(little)
15 pcs lettuce leaves
mint and basil leaves(little)
sugar cane(enough for 15 sticks x6in)
To make fish sauce:
1 cup fish sauce
1 cup hot water
2 limes
2 cloves garlic,finely sliced
2 chilies,finely sliced
sugar (little)
(To prepare sauce,simply mix fish sauce and hot water together.Add in the rest of the ingredients)
Method:
1.Clean shell prawns.Marinate with salt and flour.
2.Soak in coconut water for half an hour and drain dry
3.Mince the prawns and dice chicken before mixing.
4.Add egg white and flavour with salt,pepper,sugar,fish sauce and garlic salt.
5.Lightly knead the paste till firm
6.Cut the sugar cane into thin sticks of about 6 inches long and 1/2 inch diameter
6.Spread some corn oil on your palm and roll the prawn meat paste around sugar cane stick.Barbecue over charcoal fire.
8.To eat,push prawn meat from the sugar cane stick.Then wrap in lettuce with fragrant mint and basil leaves and dip in fish sauce
Ingredients:
1 kg big prawns
50gm chicken meat
flour(little)
1 egg white
1 coconut(water only)
3 cloves garlic
1 sprig spring onion
salt,pepper,sugar,fish sauce,garlic salt(little)
15 pcs lettuce leaves
mint and basil leaves(little)
sugar cane(enough for 15 sticks x6in)
To make fish sauce:
1 cup fish sauce
1 cup hot water
2 limes
2 cloves garlic,finely sliced
2 chilies,finely sliced
sugar (little)
(To prepare sauce,simply mix fish sauce and hot water together.Add in the rest of the ingredients)
Method:
1.Clean shell prawns.Marinate with salt and flour.
2.Soak in coconut water for half an hour and drain dry
3.Mince the prawns and dice chicken before mixing.
4.Add egg white and flavour with salt,pepper,sugar,fish sauce and garlic salt.
5.Lightly knead the paste till firm
6.Cut the sugar cane into thin sticks of about 6 inches long and 1/2 inch diameter
6.Spread some corn oil on your palm and roll the prawn meat paste around sugar cane stick.Barbecue over charcoal fire.
8.To eat,push prawn meat from the sugar cane stick.Then wrap in lettuce with fragrant mint and basil leaves and dip in fish sauce
Paella A La Valenciana(Spanish Seafood Rice)
(3-4 portions)
Ingredients:
1 1/2 tablespoon corn oil
1 clove garlic
1 onion ,chopped
1 red capsicum,seeded and cut into strips
1/2 small chicken ,cut inot small pieces
6 mussels
2 tomatoes,peeled and quartered
375gm rice
3 cups chicken stock
Saffron
60gm shelled peas
250gm ikan kurau
1/2 crayfish,cut into small pieces
125gm raw prawns
1 spring parsley,chopped
salt and freshly ground black pepper
Method:
1.Heat the corn oil in a large frying pan and add in garlic,onion,capsicum strips,chicken pieces.Saute till the meat browns
2.Add tomatoes,stir in the rice and cook over low heat for 5 minutes
3.Add in stock ,saffron and peas.Cook for 10 minutes.
4.Add the fish,mussels and prawns,cook gently for 10 minutes,adding more stock if necessary.The rice should be moist but not soggy.
5.To serve ,take out some of the meat ,fish ,rice,prawns,peas and capsicum and arrange in a decorative pattern on top.Sprinkle with parsley and set the pan on the table
Ingredients:
1 1/2 tablespoon corn oil
1 clove garlic
1 onion ,chopped
1 red capsicum,seeded and cut into strips
1/2 small chicken ,cut inot small pieces
6 mussels
2 tomatoes,peeled and quartered
375gm rice
3 cups chicken stock
Saffron
60gm shelled peas
250gm ikan kurau
1/2 crayfish,cut into small pieces
125gm raw prawns
1 spring parsley,chopped
salt and freshly ground black pepper
Method:
1.Heat the corn oil in a large frying pan and add in garlic,onion,capsicum strips,chicken pieces.Saute till the meat browns
2.Add tomatoes,stir in the rice and cook over low heat for 5 minutes
3.Add in stock ,saffron and peas.Cook for 10 minutes.
4.Add the fish,mussels and prawns,cook gently for 10 minutes,adding more stock if necessary.The rice should be moist but not soggy.
5.To serve ,take out some of the meat ,fish ,rice,prawns,peas and capsicum and arrange in a decorative pattern on top.Sprinkle with parsley and set the pan on the table
Minestrone
(5 portions)
Ingredients
25gm creamy dairy spread
50gm onion,finely sliced
75gm leek,finely sliced
50gm carrots,finely sliced
50 gm celery ,finely sliced
100 gm cabbage ,finely sliced
20gm tomato sauce
1-2 lt stock
100gm potatoes,broken pieces
15gm rice
15 gm spaghetti,broken piece
50gm tomatoes,diced
25gm broad beans,precooked
To make Pesto:
25gm creamy dairy spread
1 clove garlic
Marjoram (little)
Basil
Method:
1.Saute onion and leek in creamy dairy spread until tender.
2.Add the carrots,celery and cabbage and saute again
3.Add tomato sauce and stock and simmer for 1 hour
4.Add potatoes,rice spaghetti,tomatoes and broad beans and contunie to cook for 20 to 30 minutes.
5.Make a pesto by combining creamy dairy spread ,garlic,marjoram and basil.Pound the ingredients together until a smooth paste is formed .Adjust the seasoning.
6.Add pesto to the soup before serving.
Ingredients
25gm creamy dairy spread
50gm onion,finely sliced
75gm leek,finely sliced
50gm carrots,finely sliced
50 gm celery ,finely sliced
100 gm cabbage ,finely sliced
20gm tomato sauce
1-2 lt stock
100gm potatoes,broken pieces
15gm rice
15 gm spaghetti,broken piece
50gm tomatoes,diced
25gm broad beans,precooked
To make Pesto:
25gm creamy dairy spread
1 clove garlic
Marjoram (little)
Basil
Method:
1.Saute onion and leek in creamy dairy spread until tender.
2.Add the carrots,celery and cabbage and saute again
3.Add tomato sauce and stock and simmer for 1 hour
4.Add potatoes,rice spaghetti,tomatoes and broad beans and contunie to cook for 20 to 30 minutes.
5.Make a pesto by combining creamy dairy spread ,garlic,marjoram and basil.Pound the ingredients together until a smooth paste is formed .Adjust the seasoning.
6.Add pesto to the soup before serving.
Crab Bisque
(5 portions)
Ingredients
Corn oil
1.5kg crab shells
250gm cubed carrots,leek,celery and onions
75gm fresh tomatoes
10gm tomato sauce
1/2 dl cognac(optional)
1 dl white wine(optional)
450gm fish stock
50 ml chicken stock
50 gm rice flour
1 gm bay leaves
1/2 dl fresh cream
100 gm crab meat,cleaned
Method:
1.Saute crab shells and cubed vegetables in a big frying pan and add in tomatoes and tomato sauce.Toss them till they acquire a very red colour.
2.Flambe with cognac and add in white wine,season and reduce a little(optional)
3.Pour in fish stock and continue cooking
4.Prepare a mixture of rice flour and chicken stock.Add to bisque and whisk for a few minutes.Simmer gently
5.Strain through a sieve
6.Finish with fresh cream and add in crab meat
Ingredients
Corn oil
1.5kg crab shells
250gm cubed carrots,leek,celery and onions
75gm fresh tomatoes
10gm tomato sauce
1/2 dl cognac(optional)
1 dl white wine(optional)
450gm fish stock
50 ml chicken stock
50 gm rice flour
1 gm bay leaves
1/2 dl fresh cream
100 gm crab meat,cleaned
Method:
1.Saute crab shells and cubed vegetables in a big frying pan and add in tomatoes and tomato sauce.Toss them till they acquire a very red colour.
2.Flambe with cognac and add in white wine,season and reduce a little(optional)
3.Pour in fish stock and continue cooking
4.Prepare a mixture of rice flour and chicken stock.Add to bisque and whisk for a few minutes.Simmer gently
5.Strain through a sieve
6.Finish with fresh cream and add in crab meat
Salad Nicoise
(4 portions)
Ingredients
1 lettuce heart,large
1 seeded green capsicum ,cut in rings
12 stoned black olives
4 peeled sliced tomatoes
120gm cooked French beans
2 hard boiled eggs
1 tin tuna
8 anchovy fillets
2 tablespoon chopped fresh herbs
1 tablespoon chopped onion
1 clove garlic
To make French dressing
3 tablespoon corn oil
1 tablespoon wine vinegar
salt and pepper
Method:
1.Rub the salad bowl with the garlic
2.Make the dressing and pour into the bowl
3.Add the lettuce leaves,capsicum,onion,beans,olives and herbs.Mix well in the dressing
4.Arrange the tuna,eggs,tomatoes,anchovies on top.Serve at once
Ingredients
1 lettuce heart,large
1 seeded green capsicum ,cut in rings
12 stoned black olives
4 peeled sliced tomatoes
120gm cooked French beans
2 hard boiled eggs
1 tin tuna
8 anchovy fillets
2 tablespoon chopped fresh herbs
1 tablespoon chopped onion
1 clove garlic
To make French dressing
3 tablespoon corn oil
1 tablespoon wine vinegar
salt and pepper
Method:
1.Rub the salad bowl with the garlic
2.Make the dressing and pour into the bowl
3.Add the lettuce leaves,capsicum,onion,beans,olives and herbs.Mix well in the dressing
4.Arrange the tuna,eggs,tomatoes,anchovies on top.Serve at once
Monday, July 7, 2008
Cutlets
Serve 8
Ingredients:
225g lean meat
1 teaspoon salt
1/4 teaspoon black pepper
25 ml vinegar
400g potatoes
1 brown onion
2 spring mint leaves
1 green chili
1 stalk celery
Cooking oil
1 egg beaten
50g bread crumbs
Method:
Mince the meat and season with salt,pepper and vinegar.Boil and mash the potatoes and chop finely the onion,mint leaves,chili and celery.Heat 50ml of cooking oil in a frying pan and stir-fry the meat for 3-4minutes,then add the onion,mint,chili and celery and cook for a further 5 minutes.Add the mash potatoes and blend throughly .Allow the mixture to cool slightly and shape into balls or small patties.Heat the remaining oil and deep fry until browned
Ingredients:
225g lean meat
1 teaspoon salt
1/4 teaspoon black pepper
25 ml vinegar
400g potatoes
1 brown onion
2 spring mint leaves
1 green chili
1 stalk celery
Cooking oil
1 egg beaten
50g bread crumbs
Method:
Mince the meat and season with salt,pepper and vinegar.Boil and mash the potatoes and chop finely the onion,mint leaves,chili and celery.Heat 50ml of cooking oil in a frying pan and stir-fry the meat for 3-4minutes,then add the onion,mint,chili and celery and cook for a further 5 minutes.Add the mash potatoes and blend throughly .Allow the mixture to cool slightly and shape into balls or small patties.Heat the remaining oil and deep fry until browned
Beef Curry
Ingredients:
1 coconut,grated
41/2 cups water
1kg (2 1/4 lb) beef
150g (5 oz) meat curry powder
1 teaspoon salt
5 tablespoon cooking oil
30 shallots,sliced
3 onions,sliced thinly
2 cloves garlic,sliced thinly
5 medium sized potatoes,halved
Method:
Mix coconut and 1/4 cup water.Squeeze and strain to obtain thick coconut milk.Add remaining 4 cups water to residue.Squeeze and strain to obtain thin coconut milk.Cut meat into beat-size pieces and season with 30g(1 oz)curry powder and salt for 30 minutes or longer.Blend remaining curry powder (add more if desired) with water to make a thick paste.
Heat oil in a pan or kuali and fry shallots,onions and garlic.Add curry paste and fry till fragrant before adding beef.After stir-frying for 3 minutes,add 1 cup thin coconut milk.Simmer for 5 minutes,stirring now and then.Contunie adding 1 cup thin coconut milk every 5 minutes till used up.
When meat is tender ,add potatoes and cook till soft.Add thick cocconut milk and simmer for 5 minutes,stirring constantly to prevent milk from cuddling.
1 coconut,grated
41/2 cups water
1kg (2 1/4 lb) beef
150g (5 oz) meat curry powder
1 teaspoon salt
5 tablespoon cooking oil
30 shallots,sliced
3 onions,sliced thinly
2 cloves garlic,sliced thinly
5 medium sized potatoes,halved
Method:
Mix coconut and 1/4 cup water.Squeeze and strain to obtain thick coconut milk.Add remaining 4 cups water to residue.Squeeze and strain to obtain thin coconut milk.Cut meat into beat-size pieces and season with 30g(1 oz)curry powder and salt for 30 minutes or longer.Blend remaining curry powder (add more if desired) with water to make a thick paste.
Heat oil in a pan or kuali and fry shallots,onions and garlic.Add curry paste and fry till fragrant before adding beef.After stir-frying for 3 minutes,add 1 cup thin coconut milk.Simmer for 5 minutes,stirring now and then.Contunie adding 1 cup thin coconut milk every 5 minutes till used up.
When meat is tender ,add potatoes and cook till soft.Add thick cocconut milk and simmer for 5 minutes,stirring constantly to prevent milk from cuddling.
Chicken Curry
Ingredients:
24(4 1/2 lb)chicken
1/2 cup meat curry powder
1 teaspoon salt
1 coconut,grated
4 1/2 cups water
1/2 cup cooking oil
1 teaspoon mustard seeds
1 teaspoon fenugreek
3 cloves garlic,pounded
30 shallots,pounded
3/4 cup meat curry powder blended with a little water to a paste
2 stalks curry leaves
4 potatoes ,quartered
4 tomatoes,quartered
2 big onions ,cut into 6 wedges
salt to taste
Rempah:
1cm(1/2 in)cinnamon stick
1 segment star anise
5 cloves
1 tablespoon ground coriander
1 teaspoon fennel
1 teaspooon cumin
Method:
Cut chicken into small pieces and season with curry powder and salt.Mix coconut and 1/2 cup water.Squeeze and strain to obtain thick coconut milk.Add remaining 4 cups water to residue.Squeeze and strain to obtain thin coconut milk.Heat oil in an earthen pot,fry mustard seed till they pop,then add fenugreek,garlic and shallots.Fry till soft .Add curry paste ,chicken ,rempah and curry leaves.Stir fry till fragrant.
Pour in thin coconut milk in 3 portions,stirring chicken occasionally till tender.
When chicken is almost cooked ,add patotoes,tomatoes and onions.Pour in thick coconut milk when curry is ready.Season to taste and simmer till red oil floats to the top.
24(4 1/2 lb)chicken
1/2 cup meat curry powder
1 teaspoon salt
1 coconut,grated
4 1/2 cups water
1/2 cup cooking oil
1 teaspoon mustard seeds
1 teaspoon fenugreek
3 cloves garlic,pounded
30 shallots,pounded
3/4 cup meat curry powder blended with a little water to a paste
2 stalks curry leaves
4 potatoes ,quartered
4 tomatoes,quartered
2 big onions ,cut into 6 wedges
salt to taste
Rempah:
1cm(1/2 in)cinnamon stick
1 segment star anise
5 cloves
1 tablespoon ground coriander
1 teaspoon fennel
1 teaspooon cumin
Method:
Cut chicken into small pieces and season with curry powder and salt.Mix coconut and 1/2 cup water.Squeeze and strain to obtain thick coconut milk.Add remaining 4 cups water to residue.Squeeze and strain to obtain thin coconut milk.Heat oil in an earthen pot,fry mustard seed till they pop,then add fenugreek,garlic and shallots.Fry till soft .Add curry paste ,chicken ,rempah and curry leaves.Stir fry till fragrant.
Pour in thin coconut milk in 3 portions,stirring chicken occasionally till tender.
When chicken is almost cooked ,add patotoes,tomatoes and onions.Pour in thick coconut milk when curry is ready.Season to taste and simmer till red oil floats to the top.
Chicken Tikka
Ingredients:
Chicken (app. 1 kg)
225ml yoghurt
50g chili powder
25g coriander powder
25g garam masala
25g salt
50ml fresh lime juice
cooking oil
Method:
Pour the yoghurt into a large flat dish and add all other ingredients.Add the chicken,stir to blend throughly and set aside in the refrigerator for 6 hours.Remove the meat from the marinate and allow to drain.Then place on a skewer and cook over a fire for 10 minutes.Baste with oil during cooking.
Chicken (app. 1 kg)
225ml yoghurt
50g chili powder
25g coriander powder
25g garam masala
25g salt
50ml fresh lime juice
cooking oil
Method:
Pour the yoghurt into a large flat dish and add all other ingredients.Add the chicken,stir to blend throughly and set aside in the refrigerator for 6 hours.Remove the meat from the marinate and allow to drain.Then place on a skewer and cook over a fire for 10 minutes.Baste with oil during cooking.
Naan
Ingredients:
25g dried yeast
500g white flour
1/2 teaspoon salt
3 eggs
100ml yoghurt
100g margarine
2 teaspoons sesame seeds
Method:
Dissolve the yeast in a little warm water and set aside for 20 minutes.Sieve the flour and salt into a mixing bowl,break in eggs and add the yoghurt and yeast and shape into a ball,then turn on to a lightly -floured,cold surface and knead for 15 minutes.
Place the dough back into the bowl ,cover with a damp cloth and set aside for 1 hour.Again transfer to a cold surface and flatten ,then stretch naan to round shape .Next,place naan on a lightly greased baking tray.Coat with margarine and sprinkle sesame seeds on top.Place in a moderately hot pre-heated oven and bake for 10-12 minutes until golden brown
25g dried yeast
500g white flour
1/2 teaspoon salt
3 eggs
100ml yoghurt
100g margarine
2 teaspoons sesame seeds
Method:
Dissolve the yeast in a little warm water and set aside for 20 minutes.Sieve the flour and salt into a mixing bowl,break in eggs and add the yoghurt and yeast and shape into a ball,then turn on to a lightly -floured,cold surface and knead for 15 minutes.
Place the dough back into the bowl ,cover with a damp cloth and set aside for 1 hour.Again transfer to a cold surface and flatten ,then stretch naan to round shape .Next,place naan on a lightly greased baking tray.Coat with margarine and sprinkle sesame seeds on top.Place in a moderately hot pre-heated oven and bake for 10-12 minutes until golden brown
Saturday, July 5, 2008
Beriyani Rice
Ingredients:
225g basmathi rice
1 small brown onion
1/2 stem lemon grass
3 cardamom seeds
3 cloves
50ml oil
3 curry leaves
20mm cinnamon stick
1/2 teaspoon turmeric powder
500ml chicken stock
Method:
To prepare the rice :Wash under cold running water then drain throughly.Chop the onion and lemon grass and crush the cardamoms and cloves.Heat the oil in a large pan,add the onion ,lemon grass and curry leaves and stir fry for 3 -4 minutes.,then add the ground spice ,cinnamon stick and turmeric and cook for a further 2-3 minutes.Next add the rice and cook for a few minutes until it starts to 'crackle',then pour in the stock,cover and cook slowly until the rice is tender and fluffy and the liquid has been absorbed
Custard Pudding(Special Dodol)
Ingredients:
120g custard powder
2 cups of thick santan
200g brown sugar(or 2 pc melaka sugar)
30g castor sugar(make into caramel with 2 tablespoon water)
2 pandan leaves
salt
Method:
1.Preheat oven to 180 degree celcius and grease a loaf tin
2.Dissolve the custard powder in 1 cup of of water
3.In a deep saucepan ,place brown sugar,santan,pandan leaves and salt.Cook over low heat until sugar dissolves.
4.Strain the mixture and blend in custard solution and caramel.Return to saucepan and cook over low heat,stirring contuniously until thick.
5.Turn into loaf tin and bake for approximately 25 to 3o minutes
6.Cool dodol in the tin before cutting it
120g custard powder
2 cups of thick santan
200g brown sugar(or 2 pc melaka sugar)
30g castor sugar(make into caramel with 2 tablespoon water)
2 pandan leaves
salt
Method:
1.Preheat oven to 180 degree celcius and grease a loaf tin
2.Dissolve the custard powder in 1 cup of of water
3.In a deep saucepan ,place brown sugar,santan,pandan leaves and salt.Cook over low heat until sugar dissolves.
4.Strain the mixture and blend in custard solution and caramel.Return to saucepan and cook over low heat,stirring contuniously until thick.
5.Turn into loaf tin and bake for approximately 25 to 3o minutes
6.Cool dodol in the tin before cutting it
Friday, July 4, 2008
Torte Cake
Ingredients
(Part A- sponge):
5 eggs
160g plain flour(sieved)
1 tablespoon permitted rose flavouring
160g castor sugar
60g butter(melted)
1 tablespoon permitted red food colouring
Part B - Pastry
125g plain flour
30g castor sugar
65g butter
1 egg
Part C - Meringue
150g egg white
1 tin pineapple cubes(drained)
200g castor sugar
Part D - Butter Cream
2 eggs
500g butter
300g icing sugar
For Decoration /Filling
2 packets wafer biscuits
2 tablespoon strawberry jam
Method:
Part A:
1.Beat sugar and eggs in an electric cake mixer over high speed until mixture is very pale in colour and sticky
2.Add in rose flavouring and red colour .Mix well
3.Add in sieved flour over low speed
4.Pour in melted butter over low speed.Mix batter well.
5.Pour batter onto a 9" round round cake tin lined with a round piece of greaseproof paper at the base
6.Bake the cake at preheated oven at 170 degree celcius/350F for approx. 10-40 min .Cool well before slitting the sponge into 2 layers with a sharp knife
Part B
1.To prepare the pastry,proceed with the method as similar to Honey Almond Tartlets or cookie.
2.Roll out the paste into a thin 9" circle and bake the circle over 190 degree celcius/375F until lightly brown or crispy
Part C
1.Beat egg whites and castor sugar until a white firm Meringue is formed by using a cake mixer on medium speed
Part D
1.Beat eggs and icing sugar until a thick sponge is formed by using high speed of a cake mixer
2.Add in butter and blend over medium speed until a butter cream consistency is obtained.
Method:
1.Brush strawberry jam onto the baked pastry circle.
2.Place a layer of sponge cake on top.
3.Spread a little meringue onto the sponge.Arrange the pineapple cubes on the meringue
4.Spread the remaining meringue over the pineapple cubes,covering them completely
5.Top up with the other layer of sponge cake
6.Spread the whole cake with the butter cream icing
7.Place the wafer biscuits onto the side of the cake
8.Decorate further as desired
(Part A- sponge):
5 eggs
160g plain flour(sieved)
1 tablespoon permitted rose flavouring
160g castor sugar
60g butter(melted)
1 tablespoon permitted red food colouring
Part B - Pastry
125g plain flour
30g castor sugar
65g butter
1 egg
Part C - Meringue
150g egg white
1 tin pineapple cubes(drained)
200g castor sugar
Part D - Butter Cream
2 eggs
500g butter
300g icing sugar
For Decoration /Filling
2 packets wafer biscuits
2 tablespoon strawberry jam
Method:
Part A:
1.Beat sugar and eggs in an electric cake mixer over high speed until mixture is very pale in colour and sticky
2.Add in rose flavouring and red colour .Mix well
3.Add in sieved flour over low speed
4.Pour in melted butter over low speed.Mix batter well.
5.Pour batter onto a 9" round round cake tin lined with a round piece of greaseproof paper at the base
6.Bake the cake at preheated oven at 170 degree celcius/350F for approx. 10-40 min .Cool well before slitting the sponge into 2 layers with a sharp knife
Part B
1.To prepare the pastry,proceed with the method as similar to Honey Almond Tartlets or cookie.
2.Roll out the paste into a thin 9" circle and bake the circle over 190 degree celcius/375F until lightly brown or crispy
Part C
1.Beat egg whites and castor sugar until a white firm Meringue is formed by using a cake mixer on medium speed
Part D
1.Beat eggs and icing sugar until a thick sponge is formed by using high speed of a cake mixer
2.Add in butter and blend over medium speed until a butter cream consistency is obtained.
Method:
1.Brush strawberry jam onto the baked pastry circle.
2.Place a layer of sponge cake on top.
3.Spread a little meringue onto the sponge.Arrange the pineapple cubes on the meringue
4.Spread the remaining meringue over the pineapple cubes,covering them completely
5.Top up with the other layer of sponge cake
6.Spread the whole cake with the butter cream icing
7.Place the wafer biscuits onto the side of the cake
8.Decorate further as desired
Cookies
Ingredients (Cookie Base)
250g plain flour
125g butter
60g castor sugar
1 egg
1 tablespoon vannila essence
Ingredients(Filling)
100g currants/sultanas
100g red cherries
2 slices pineapple rings
2 tablespoon castor sugar
coloured sugar ornaments(for decoration)
Method(Cookie):
1.Beat butter,sugar,egg and vanilla essence until fluffy
2.Add in the flour and mix slowly until a paste is formed
3.Roll out the paste between two sheets of greaseproof paper dusted with flour to a thin sheet
4.Cut out with a small star cookie cutter
5.Place cookies onto baking tray and brush lightly with beaten eggs and water
6.Place a little fruit filling onto the star cookie
7.Place a thin strip of cookie paste (from the remaining unused paste) across the filling
8.Sprinkle a little tiny coloured ornaments onto the cookies before baking T 190 degree celcius/375F for approx. 10 min
Method:
1.Chop the currants,cherries and pineapple rings until fine.
2Add sugar and cook lightly over low heat until sugar dissolves .Cool mixtures
250g plain flour
125g butter
60g castor sugar
1 egg
1 tablespoon vannila essence
Ingredients(Filling)
100g currants/sultanas
100g red cherries
2 slices pineapple rings
2 tablespoon castor sugar
coloured sugar ornaments(for decoration)
Method(Cookie):
1.Beat butter,sugar,egg and vanilla essence until fluffy
2.Add in the flour and mix slowly until a paste is formed
3.Roll out the paste between two sheets of greaseproof paper dusted with flour to a thin sheet
4.Cut out with a small star cookie cutter
5.Place cookies onto baking tray and brush lightly with beaten eggs and water
6.Place a little fruit filling onto the star cookie
7.Place a thin strip of cookie paste (from the remaining unused paste) across the filling
8.Sprinkle a little tiny coloured ornaments onto the cookies before baking T 190 degree celcius/375F for approx. 10 min
Method:
1.Chop the currants,cherries and pineapple rings until fine.
2Add sugar and cook lightly over low heat until sugar dissolves .Cool mixtures
Honey Almond Tartlets
Ingredients(pastry):
250g plain flour
125g butter
60g castor sugar
1 egg
Filling ingredients:
125g castor sugar
125g butter
60g honey
250g almond strips (lightly toasted)
Method:
1.Beat butter and sugar until fluffy
2.Add in egg and beat well
3.Add in flour and mix slowly until workable paste is formed
4.Divide the paste into small portions and fit them into small tartlet cases
5.Add in one teaspoon of the prepared filling and bake at 180 degree celcius/360F for approx. 15 minutes
Method(Filling):
1.Place sugar ,butter and honey into a saucepan
2.Cook until boiling using low heat
3.Add in lightly toasted almond strips.Combine well.
250g plain flour
125g butter
60g castor sugar
1 egg
Filling ingredients:
125g castor sugar
125g butter
60g honey
250g almond strips (lightly toasted)
Method:
1.Beat butter and sugar until fluffy
2.Add in egg and beat well
3.Add in flour and mix slowly until workable paste is formed
4.Divide the paste into small portions and fit them into small tartlet cases
5.Add in one teaspoon of the prepared filling and bake at 180 degree celcius/360F for approx. 15 minutes
Method(Filling):
1.Place sugar ,butter and honey into a saucepan
2.Cook until boiling using low heat
3.Add in lightly toasted almond strips.Combine well.
Thursday, July 3, 2008
Cake Durian Fudge
Ingredients:
8 eggs - separate egg white and egg yolk
150gm. castor sugar
225gm. optima flour
125gm. Hong Kong flour
125 corn oil
200 gm. thick coconut milk
75gm. mashed durian
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
yellow colouring
Method:
Beat egg yolk,sugar,coconut milk,optima flour,Hong Kong flour,corn oil,bicarbonate of soda and mashed durian.Stir well.
Whip egg white and cream of tartar until fluffy.Add sugar slowly and contunie to whip until stiff.
Mix ingredients with egg yolk to beaten egg white.Stir well.Pour mixture into 11"x 11" baking tin and bake till cooked.Remove cake from tin and allow to cool.
Durian topping:
Ingredients:
1000gm. thick coconut milk-extract from 2 coconut
200gm. sugar
225gm. mashed durian
4 teaspoon agar-agar powder
4 tablespoon custard powder
salt to taste
yellow colouring
Method:
Divide coconut milk into 2 equal portions.Add sugar and agar- agar powder to one portion and mashed durian into second portion.Beat both portion separately.Sieve the mixture.
Mix the two portions together.Add salt to taste and a little yellow colouring.Stir the mixture over slow fire until thickens.Spread the mixture over cake and decorate
8 eggs - separate egg white and egg yolk
150gm. castor sugar
225gm. optima flour
125gm. Hong Kong flour
125 corn oil
200 gm. thick coconut milk
75gm. mashed durian
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
yellow colouring
Method:
Beat egg yolk,sugar,coconut milk,optima flour,Hong Kong flour,corn oil,bicarbonate of soda and mashed durian.Stir well.
Whip egg white and cream of tartar until fluffy.Add sugar slowly and contunie to whip until stiff.
Mix ingredients with egg yolk to beaten egg white.Stir well.Pour mixture into 11"x 11" baking tin and bake till cooked.Remove cake from tin and allow to cool.
Durian topping:
Ingredients:
1000gm. thick coconut milk-extract from 2 coconut
200gm. sugar
225gm. mashed durian
4 teaspoon agar-agar powder
4 tablespoon custard powder
salt to taste
yellow colouring
Method:
Divide coconut milk into 2 equal portions.Add sugar and agar- agar powder to one portion and mashed durian into second portion.Beat both portion separately.Sieve the mixture.
Mix the two portions together.Add salt to taste and a little yellow colouring.Stir the mixture over slow fire until thickens.Spread the mixture over cake and decorate
Peanut Butter Fudge Cake
Ingredients:
200gm. butter
200gm. wheat flour
150gm. yoghurt
100gm. castor sugar
100gm. marie biscuit-mashed
75gm. palm sugar
75gm. peanut butter
1 teaspoon bicarbonate of soda
4 eggs
Ingredients for filling:
225gm. chocolate mohrenglaz
150gm. condensed milk
125gm. peanuts- fried without oil and pounded
Method:
Melt chocolate mohrenglanz in a double boiler.Add in condensed milk and peanuts.Stir and keep aside.
Whip butter,palm sugar,castor sugar,eggs and peanuts butter until creamy.Fold in wheat flour which has been sieved with bicarbonate soda,marie biscuit and yoghurt.Mix the ingredients well.
Pour half of the mixture in a baking tin of 10"x7".Fill it with chocolate mohrenglanz mixture and cover with half of creamed mixture.Bake in oven for 1 hour at 180 degree celcius
200gm. butter
200gm. wheat flour
150gm. yoghurt
100gm. castor sugar
100gm. marie biscuit-mashed
75gm. palm sugar
75gm. peanut butter
1 teaspoon bicarbonate of soda
4 eggs
Ingredients for filling:
225gm. chocolate mohrenglaz
150gm. condensed milk
125gm. peanuts- fried without oil and pounded
Method:
Melt chocolate mohrenglanz in a double boiler.Add in condensed milk and peanuts.Stir and keep aside.
Whip butter,palm sugar,castor sugar,eggs and peanuts butter until creamy.Fold in wheat flour which has been sieved with bicarbonate soda,marie biscuit and yoghurt.Mix the ingredients well.
Pour half of the mixture in a baking tin of 10"x7".Fill it with chocolate mohrenglanz mixture and cover with half of creamed mixture.Bake in oven for 1 hour at 180 degree celcius
Domino Sweetheart Cake
Ingredients:
16 egg yolk
10 egg white(chilled)
200gm. wheatflour
200gm. castor sugar
100gm. pasteurised milk - chilled
3 tablespoon cornflour
1 tablespoon TBM
1 tablespoon vanilla essence
1 tablespoon baking powder
200gm. melted butter
red,yellow and green colouring
Method:
Mix all ingredients together except melted butter.Beat well and add in melted butter.
Divide the mixture into 3 portions and add different colouring to each portion.Put mixture into piping bags and pipe different colours for first layer.The second layer should have different colour combination.Repeat until mixture finishes.Bake in moderate temperature.
16 egg yolk
10 egg white(chilled)
200gm. wheatflour
200gm. castor sugar
100gm. pasteurised milk - chilled
3 tablespoon cornflour
1 tablespoon TBM
1 tablespoon vanilla essence
1 tablespoon baking powder
200gm. melted butter
red,yellow and green colouring
Method:
Mix all ingredients together except melted butter.Beat well and add in melted butter.
Divide the mixture into 3 portions and add different colouring to each portion.Put mixture into piping bags and pipe different colours for first layer.The second layer should have different colour combination.Repeat until mixture finishes.Bake in moderate temperature.
Chocolate Peppermint Cake
Ingredients:
300gm. butter
300gm. castor sugar
250gm. wheatflour
7 eggs - chilled and separate egg white and egg yolks
1 1/2 teaspoons baking powder
1 teaspoon peppermint essence
1 teaspoon green colouring
1 tablespoon chocolate paste (Emulco)
1 tablespoon strawberry Emulco
Method:
Cream butter till white.Add in egg yolk and beat well.Whip egg white and sugar till fluffy.Add to creamed mixture.Mix well.
Fold in sifted flour and divide mixture onto 3 portions.Add in green colouring and peppermint essence.Chocolate Emulco and Strawberry Emulco to each portion.Pour mixture into greased baking tin and bake in moderate temperature
300gm. butter
300gm. castor sugar
250gm. wheatflour
7 eggs - chilled and separate egg white and egg yolks
1 1/2 teaspoons baking powder
1 teaspoon peppermint essence
1 teaspoon green colouring
1 tablespoon chocolate paste (Emulco)
1 tablespoon strawberry Emulco
Method:
Cream butter till white.Add in egg yolk and beat well.Whip egg white and sugar till fluffy.Add to creamed mixture.Mix well.
Fold in sifted flour and divide mixture onto 3 portions.Add in green colouring and peppermint essence.Chocolate Emulco and Strawberry Emulco to each portion.Pour mixture into greased baking tin and bake in moderate temperature
Cream Cracker Cake
Ingredients:
175gm. cream cracker - crushed and sieved
125gm. condensed milk - mix with 100cc.water
100gm. butter
100gm. margarine
150gm. castor sugar
100gm. almonds - toasted and crushed
75gm. wheatflour
4 egg yolks
3 egg whites
2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Method:
Sift wheatflour,bicarbonate of soda and baking powder together.Mix in cream crackers crumbs.
Cream butter,margarine and sugar till light.Add egg yolks one at a time and contunie beating.Fold in flour,milk and almonds.
Whisk egg whites until stiff.Add egg whites into creamed mixture and bake in a greased baking tin of size 9"x9" in oven of 180 degree centrigrade for 30 minutes.
Ingredients for cake topping:
30gm. wheatflour
30gm. cornflour
80gm. granulated sugar
600cc. water
1 egg yolk
1/2 teaspoon banana essence
1/2 teaspoon salt
1 tablespoon butter
yellow food colouring
Method:
Mix all ingredients except butter and stir over low heat till mixture thickens.Add butter and mix well .Remove from heat and spread onto cake
175gm. cream cracker - crushed and sieved
125gm. condensed milk - mix with 100cc.water
100gm. butter
100gm. margarine
150gm. castor sugar
100gm. almonds - toasted and crushed
75gm. wheatflour
4 egg yolks
3 egg whites
2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Method:
Sift wheatflour,bicarbonate of soda and baking powder together.Mix in cream crackers crumbs.
Cream butter,margarine and sugar till light.Add egg yolks one at a time and contunie beating.Fold in flour,milk and almonds.
Whisk egg whites until stiff.Add egg whites into creamed mixture and bake in a greased baking tin of size 9"x9" in oven of 180 degree centrigrade for 30 minutes.
Ingredients for cake topping:
30gm. wheatflour
30gm. cornflour
80gm. granulated sugar
600cc. water
1 egg yolk
1/2 teaspoon banana essence
1/2 teaspoon salt
1 tablespoon butter
yellow food colouring
Method:
Mix all ingredients except butter and stir over low heat till mixture thickens.Add butter and mix well .Remove from heat and spread onto cake
Wednesday, July 2, 2008
Mango Pandan Cake
Ingredients:
7 eggs
100gm. sugar
150gm. wheat flour
100gm. melted butter
1 teaspoon baking powder
1 tablespoon ovalette
3 tablespoon water
1 teaspoon vanilla essence
1 teaspoon orange paste
Topping:
1 tin mango slice
slices of pandan leaves(decorations)
Method:
Whip egg and sugar till dissolved.Fold in sifted wheat flour,baking powder,ovalette,water and vanilla and whip till it is fluffy.
Add in orange paste and melted butter.Mix well.
Bake in pre-heated oven at 170 degree celcius or 350F.When it cool ,spread whipped cream and arrange slices of mango.Top it with jelly and pandan leaves.
7 eggs
100gm. sugar
150gm. wheat flour
100gm. melted butter
1 teaspoon baking powder
1 tablespoon ovalette
3 tablespoon water
1 teaspoon vanilla essence
1 teaspoon orange paste
Topping:
1 tin mango slice
slices of pandan leaves(decorations)
Method:
Whip egg and sugar till dissolved.Fold in sifted wheat flour,baking powder,ovalette,water and vanilla and whip till it is fluffy.
Add in orange paste and melted butter.Mix well.
Bake in pre-heated oven at 170 degree celcius or 350F.When it cool ,spread whipped cream and arrange slices of mango.Top it with jelly and pandan leaves.
Sugee Fruit Cake
Ingredients A:
100gm. Mixed Peel
300gm. Sultana - finely chopped
100gm. cherries - finely chopped
100gm. almonds-finely chopped
1/2 teaspoon cake spices
150gm. wheatflour
Method:
Mix all ingredients together
Ingredients B:
500gm. butter
225gm. castor sugar
300gm. semolina
1/2 teaspoon vanilla essence
16 egg yolks
Method:
Cream butter and sugar until white.Add in vanilla essence and semolina.Add egg yolks,one at a time and contunie to beat until fluffy.Add in ingredients A.Mix well.
Ingredients C:
100gm. sugar
4 egg white
Method:
Whip egg white and sugar till stiff.Add in mixture C to mixture A and mixture B.Mix well.Bake in greased baking tin 12"x 12" in preheated oven at 160 degree centigrade for 75 minutes
100gm. Mixed Peel
300gm. Sultana - finely chopped
100gm. cherries - finely chopped
100gm. almonds-finely chopped
1/2 teaspoon cake spices
150gm. wheatflour
Method:
Mix all ingredients together
Ingredients B:
500gm. butter
225gm. castor sugar
300gm. semolina
1/2 teaspoon vanilla essence
16 egg yolks
Method:
Cream butter and sugar until white.Add in vanilla essence and semolina.Add egg yolks,one at a time and contunie to beat until fluffy.Add in ingredients A.Mix well.
Ingredients C:
100gm. sugar
4 egg white
Method:
Whip egg white and sugar till stiff.Add in mixture C to mixture A and mixture B.Mix well.Bake in greased baking tin 12"x 12" in preheated oven at 160 degree centigrade for 75 minutes
Traffic Light Cake
Ingredients for A:
100gm.castor sugar
100gm.wheatflour
100gm.butter
4 eggs
1 tablespoon condensed milk
1/2 teaspoon baking powder
2 packets preserved prunes
Methods:
Cream butter and sugar until smooth.Add in eggs,one at a time.Fold in flour and condensed milk.Stir well.Divide mixture into 3 portions.Add yellow ,green and red colouring separately into each portion.
Bake mixture separately at pre-heated oven.Allow cake to cool before cutting small cubes.Stuff cake cubes into preserved prunes.
Ingredients for B:
450gm .butter
1 cup horlicks
2 1/2 cups wheatflour
1/2 cup castor sugar
9 eggs
1 small tin condensed milk
1 teaspoon vanilla essence
Method:
Cream butter and sugar together until fluffy.Add in eggs,one at a time.Add in horlicks and condensed milk and fold in flour.
Divide mixture into 3 parts .Scoop 2 laddleful of mixture into baking tin and steam.Arrange prunes on steamed cake.Pour the remaining mixture over prunes and continue to steam
100gm.castor sugar
100gm.wheatflour
100gm.butter
4 eggs
1 tablespoon condensed milk
1/2 teaspoon baking powder
2 packets preserved prunes
Methods:
Cream butter and sugar until smooth.Add in eggs,one at a time.Fold in flour and condensed milk.Stir well.Divide mixture into 3 portions.Add yellow ,green and red colouring separately into each portion.
Bake mixture separately at pre-heated oven.Allow cake to cool before cutting small cubes.Stuff cake cubes into preserved prunes.
Ingredients for B:
450gm .butter
1 cup horlicks
2 1/2 cups wheatflour
1/2 cup castor sugar
9 eggs
1 small tin condensed milk
1 teaspoon vanilla essence
Method:
Cream butter and sugar together until fluffy.Add in eggs,one at a time.Add in horlicks and condensed milk and fold in flour.
Divide mixture into 3 parts .Scoop 2 laddleful of mixture into baking tin and steam.Arrange prunes on steamed cake.Pour the remaining mixture over prunes and continue to steam
Cheese Cup Cake
Ingredients A:
8 egg yolks
1/2 cup caster sugar
1/3 cup water
1 3/4 cup superfine flour
1/3 cup butter-melted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon orange juice
Method:
Whip egg yolk,sugar,water and salt.Fold in flour and baking powder.Stir the mixture and add in orange exract.Lastly add in melted butter.Beat well.
Ingredient B:
8 white egg
1 teaspoon cream of tartar
3/4 cup caster sugar
cheese (grated)and caster sugar -for garnishing
Method:
Whip egg white and cream of tartar together.Add in sugar and beat the mixture until light and fluffy.
Mix together ingredients A and B and stir the mixture well .Pour the mixture into small mould.Sprinkle grated cheese and bake in moderate oven for 15 minutes.While the cakes are still hot,spread butter and sprinkle castor sugar on top before serving
8 egg yolks
1/2 cup caster sugar
1/3 cup water
1 3/4 cup superfine flour
1/3 cup butter-melted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon orange juice
Method:
Whip egg yolk,sugar,water and salt.Fold in flour and baking powder.Stir the mixture and add in orange exract.Lastly add in melted butter.Beat well.
Ingredient B:
8 white egg
1 teaspoon cream of tartar
3/4 cup caster sugar
cheese (grated)and caster sugar -for garnishing
Method:
Whip egg white and cream of tartar together.Add in sugar and beat the mixture until light and fluffy.
Mix together ingredients A and B and stir the mixture well .Pour the mixture into small mould.Sprinkle grated cheese and bake in moderate oven for 15 minutes.While the cakes are still hot,spread butter and sprinkle castor sugar on top before serving
Super Moist Chocolate Cake
Ingredients:
300gm.butter
300gm.wheatflour
300gm.castor sugar
350gm.iced water
85gm.cocoa powder
1 and half teaspoons vanilla essence
1 and half teaspoons bicarbonate of soda
4 eggs
2 egg white
Method:
Sieve together wheatflour,cocoa powder and bicarbonate of soda twice.
Cream butter and sugar until creamy.Add in eggs ,one at a time.Slowly fold in some sieved flour and add iced water.
Repeat alternately.Stir well.Divide mixture and bake in 2 baking tins measuring 10" for 1 hour at 350 degree Farenhaite
Ingredients for chocolate topping:
1 big tin condensend milk
1/2 cup cocoa powder
1/3 cup corn oil
1 and half teaspoons vanilla essence salt
Method:
Mix all ingredients together except vanilla essence.Steam in double boiler until chocolate topping thickens.Remove from boiler and add vanilla essence.Allow to cool before pouring over the cake.Chill before serving.
300gm.butter
300gm.wheatflour
300gm.castor sugar
350gm.iced water
85gm.cocoa powder
1 and half teaspoons vanilla essence
1 and half teaspoons bicarbonate of soda
4 eggs
2 egg white
Method:
Sieve together wheatflour,cocoa powder and bicarbonate of soda twice.
Cream butter and sugar until creamy.Add in eggs ,one at a time.Slowly fold in some sieved flour and add iced water.
Repeat alternately.Stir well.Divide mixture and bake in 2 baking tins measuring 10" for 1 hour at 350 degree Farenhaite
Ingredients for chocolate topping:
1 big tin condensend milk
1/2 cup cocoa powder
1/3 cup corn oil
1 and half teaspoons vanilla essence salt
Method:
Mix all ingredients together except vanilla essence.Steam in double boiler until chocolate topping thickens.Remove from boiler and add vanilla essence.Allow to cool before pouring over the cake.Chill before serving.
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